Rustic River Chicken Soup: Comfort in a Crock Pot
There’s something magical about a pot of chicken soup simmering all day. Today, we couldn’t resist making a big batch of good old-fashioned Chicken Soup — simple, hearty, and seasoned perfectly with our Rustic River Rub.
The photo on the left shows how it started — bright, colorful, and packed with fresh ingredients — and the one on the right shows how it ended: rich, golden, and absolutely delicious.
We sourced our chicken from our friends Matt and Heather at Canyon View Farmstead, and you can truly taste the difference that fresh, local ingredients make.
This recipe is as easy as it gets — toss it all in the crock pot, let the flavors blend, and enjoy a cozy bowl of Idaho comfort. Tomorrow, we’ll be turning the leftovers into Chicken & Dumplings, so check back for that.
Rustic River Chicken Soup
Directions
1. Chop all veggies and add them to the bottom of your crock pot.
2. Push them up along the sides to make a small well in the center. Add bay leaves, 2 tbsp of Rustic River Rub, and a little salt and pepper.
3. Place the chicken in the center, sprinkle on the remaining tbsp of Rustic River Rub, and fill with water about ¾ of the way up.
4. Cover and cook on High for 6–8 hours, or until the chicken is tender and easily falls apart.
5. Remove the chicken, discard skin, fat, and bones, and return the meat (shredded or chunked) to the pot. Stir well and serve warm. (You can save the scraps to make a bone broth to freeze or can).
✨ Pro Tip: This soup is even better the next day — and it makes the perfect base for our Chicken & Dumplings recipe.